Vegan Thai Drunken Noodles Pad Kee Mao Recipes

VEGAN THAI DRUNKEN NOODLES (PAD KEE MAO)

Steps:

• Simply mix everything together in a bowl until the sugar has dissolved and then set it aside. Feel free to adjust the measurements depending on your desired taste.
• If using tofu, press the tofu for 8 to 10 minutes to drain out excess water. I like to do this by wrapping the tofu in a towel and placing a heavy board or surface on top.
• Afterwards, slice into 1"x2" (2.5 by 5 cm) strips or other shape of choice.
• Place the dry rice noodles in a heatproof bowl. Pour in boiling hot water until the noodles are completely submerged.
• Leave the noodles to soak in the water for 8 to 10 minutes or until they're not longer translucent and still very chewy. The noodles will turn chewy, white, and pliable. Drain from the water and set aside. I usually like to soak them in the water right before I start cooking so I can directly transfer the freshly soaked noodles in the pan.
• If using fresh rice noodles, simply carefully separate these. You may need to run them through some water to separate them easier. If purchasing fresh rice noodles, check with the package instructions for any preparation methods, if any.
• Heat a large pan or wok over high heat. Once hot, add in 2 tbsp oil. Sauté the onion, green onions, and garlic for 2 minutes or until tender and translucent.
• Add in the bell pepper and cook for 2 to 3 minutes until tender.
• Move the veggies to the side of the pan. Add in the remaining 1 tbsp oil.
• Over high heat, add in the strips of tofu.
• Pour in the vegan fish sauce and white pepper, to season the tofu. Flip over the tofu once golden brown to cook the remaining side.
• When the tofu is golden brown, mix it in with the bell peppers and onions.
• Move that aside and then quickly add in the chopped chili and fresh basil. Lower the heat to medium high and then mix everything together. Cook for 2 minutes or until the basil is slightly wilted.
• Add in the rice noodles noodles to the pan. Then over medium heat, pour in the sauce mixture.
• Mix well to completely coat the noodles.
• Leave the noodles to simmer over medium high heat or until the sauce starts to boil. Mix every 30 seconds or so to prevent the noodles from sticking to the bottom of the pan. The chewy noodles will continue to cook and absorb the flavours from the sauce!
• Turn off the heat and feel free to mix in more fresh basil leaves and chopped chili if you'd like!
• Serve hot and enjoy!

VEGAN DRUNKEN NOODLES

Steps:

• Follow the directions on the rice noodle package or transfer the noodles to a heat-proof bowl and cover with hot water. Soak noodles for 10-15 minutes, until just tender. Drain noodles, then set aside for cooking. Note: you want the noodles to be softened, but still a little 'al dente' as they will finish cooking in the pan. Also, make sure your noodles are softened before you start stir-frying, as it goes quite quickly.
• : Combine all sauce ingredients in a small bowl. Whisk until sugar dissolves, then set aside.
• Heat the oil in a large pan over medium-high heat. When the pan is hot add the onion, green onion, pepper and cabbage. Cook for 4-5 minutes, stirring often until the veggies are tender-crisp.
• Add the garlic and cook for 1 minute, stirring constantly, until fragrant.
• Add the noodles, sauce, Thai basil and chilis, mix well to coak the noodles, cooking for 1-2 minutes, tossing noodles often until warmed through and the noodles have soaked up all the excess sauce.
• Divide noodles between bowls and sprinkle with more Thai basil and thinly slices chilis, if desired. Serve with a lime wedge on the side.

VEGAN SPICY THAI DRUNKEN NOODLES WITH SEARED TOFU

Steps:

• The Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet
• Press tofu ( using a tofu press) thoroughly BEFORE cutting into cubes
• Cut tofu into small cubes.
• Marinate by covering with the specified tofu marinate indicated above.
• Cover and refrigerate for at least an hour
• I used Taste of Thai Wide Rice Noodles.
• Rice noodles are much more delicate and fragile than a typical spaghetti noodle.
• Place all your rice noodles in a wide mixing bowl.
• Bring 4 cups of water to boil.
• Pour the boiling water over the rice noodles until they are completely submerged.
• Stir to loosen the noodles every few minutes, so they don't stick together.
• When they are completely limp, give them a taste to see if they're cooked through.
• The flat rice noodles might take upwards of ten minutes, depending on thickness.
• Pay attention and test the noodles frequently because they'll become mushy if they overcook.
• The noodles are being stir-fried for the drunken noodles, so you want to under-cook them.
• They will absorb more moisture and cook the rest once in the stir fry. If your noodles are perfectly cooked to start, they will turn to mush in the stir fry.
• Once the noodles are tender, drain them and run them under COLD water to stop the cooking.
• Whisk Drunken Noodle sauce ingredients together.
• When noodles are drained and rinsed in COLD water, pour the sauce over the noodles before cooking.
• Stir sauce into the noodles and let sit while you cook the tofu.
• Heat wok to medium-high.
• Add onion and garlic, and cook until translucent.
• Add red Thai chili pepper.
• Add tofu and sauce, and sear tofu.
• Let it cook before tossing it around in the wok.
• Add rice noodles and sauce to tofu.
• Add 3/4 cup basil, reserving 1/4 cup for garnish.
• Add noodles mixture to a bowl.
• Sprinkle with extra basil.
• Serve with a wedge of lime.
• Serve with a side of red pepper flakes for those who want to add more heat.
• I also serve Sriracha on the side because I like it hot.

PAD KEE MAO (DRUNKEN NOODLES)

Steps:

• Prepare the noodles: Place dried noodles in a large bowl and cover with hot tap water. Let soak while you prepare the remaining ingredients, allowing the water to cool, and stirring and separating the noodles occasionally with your hands. (This will take 30 to 40 minutes, depending on the brand.) When ready, noodles will be white, limp and almost soft to the bite. (They will cook a little more later on.) Pour off all the water, fluff noodles with your hands, and set aside.
• Meanwhile, make the sauce: In a bowl, combine the oyster sauce, soy sauce, fish sauce, vinegar and black soy sauce.
• Make the noodles: Remove the stems and seeds from the chiles. Using the flat side of a wide, heavy knife, smash the garlic and chiles. If you have a mortar and pestle, crush the peeled garlic and seeded chiles into a rough paste. If not, use a small food processor to mince together, or just use the knife to mince the garlic and leave the smashed chiles whole.
• Place the remaining ingredients in bowls and line them up in the order they'll be added to the pan: protein, greens (if using), noodles, sauce and basil. When ready to cook, put 1 cup of hot tap water near the stove.
• Heat the oil in a 14-inch wok, a heavy 12-inch skillet or a large Dutch oven over medium until shimmering. (If using a smaller pan, cook in 2 batches.) Add garlic mixture and stir-fry over medium heat just until sizzling and fragrant, stirring with a wok turner, spatula or tongs, 30 to 45 seconds.
• Add the protein, raise the heat to high and stir-fry for 2 minutes. If using, add gai lan. Keep cooking until protein is just cooked through and greens are wilted, 1 to 2 minutes longer.
• Add noodles, spreading them around the pan, tossing and separating them. When noodles are sizzling, add 3 tablespoons sauce and stir-fry, tossing to coat and cook through.
• Taste noodles for doneness and seasoning. If needed, add more pad kee mao sauce a little at a time until the dish is spicy and savory and not too sweet. Add hot water, 1 tablespoon at a time, if noodles are not quite soft.
• When the noodles have absorbed all the sauce and the flavors are balanced, add the basil leaves and toss to combine. Serve immediately.